Cinnabon Fudge (Printable Version)
# What You'll Need:
→ Fudge Base
01 -
7 ounces marshmallow cream
02 -
3 cups white chocolate morsels
03 -
1 cup heavy cream
04 -
Pinch kosher salt
05 -
1/4 cup plus 2 tablespoons cinnamon sugar mix, keep them separate
06 -
3/4 cup unsalted butter
07 -
2 3/4 cups granulated sugar
→ Drizzle Icing
08 -
1 teaspoon cinnamon sugar mix
09 -
2 tablespoons heavy cream
10 -
2 tablespoons maple syrup
11 -
1 cup powdered sugar
# How to Make It:
01 -
Grab a 33 x 23 cm glass dish and lay down parchment paper. Once it's lined, put the pan to the side for now.
02 -
Toss your sugar, butter, pinch of salt, 1/4 cup cinnamon sugar, and cream into a big saucepan. Set it over medium heat. Stir often as everything melts together. Let it come to a bubbly boil, then keep stirring for 4 minutes straight so nothing sticks or burns.
03 -
Take the pan off the heat. Quickly mix in your white chocolate, marshmallow cream, and those 2 extra tablespoons of cinnamon sugar. Stir like crazy until everything looks super smooth. Use an electric mixer if you've got one—it makes life easier.
04 -
Pour out your fudge into the lined dish. Spread it out so it's even. Pop it in the fridge and wait at least 3 hours until it firms up.
05 -
Once set, pull the slab out with the parchment and set it on a cutting board. Slice into squares or make circles with a round cutter for a different look.
06 -
Mix powdered sugar, maple syrup, and heavy cream together until it looks creamy and smooth. Pour into a piping bag or zip-top bag, then snip the tip off one corner.
07 -
Pipe icing all over your fudge pieces right away. Sprinkle the top with cinnamon sugar. Chill them another 15 minutes so the icing can set up.
08 -
Keep your fudge in an airtight container. It keeps for two weeks on the counter or fridge, or three months if you freeze it.
# Additional Tips:
01 -
Marshmallow cream (sometimes labeled marshmallow fluff) is usually sitting near jams or baking ingredients at the grocery store.
02 -
Using a stand mixer means you won't have to work as hard when mixing in the white chocolate. If you do it by hand, be patient—it'll take a while to get perfectly smooth.
03 -
If you want to keep things simple, cut into squares instead of using a round cutter.
04 -
Chilling gives your fudge a nice, extra-firm bite.